5 top traditional Indian Cheese varieties worth adding to your diet

When it comes to exotic foods, cheese is always mentioned in the list. While many consider it a foreign food item, you will be surprised to know that India is a land of indigenous cheeses too. Made by curdling milk and often aging it to develop depth and character, cheese is a healthy and versatile dairy product enjoyed across cultures and is known for its rich flavor, varied textures, and culinary flexibility. It goes well with sandwiches, curries, breads, soups, pastas, and salads and is a rich source of protein, calcium, and essential fats, making it both nourishing and satisfying. Taste Atlas recently released a list of the top five Indian cheeses that are must-try. Scroll down to read the details.

It is one of the most moist fresh cheeses with a soft and crumbly texture. As per the website, it is best made from pasteurized cow's milk or water buffalo's milk. And unlike most cheeses, paneer does not involve rennet in the production process, and that is what makes it completely vegetarian. It is also mentioned on the website that this cheese has origins in India and Bangladesh, and has been mentioned in the Vedas, dating back to 6000 BC. Its name comes from the Persian and Turkish word for cheese, peynir and is often used in curries, especially in the north of India, and pairs well with strong and spicy flavors.

This cheese is native to Jammu and Kashmir and is often described as the mozzarella of Kashmir. As per the website kalari is a traditionally ripened cheese made from cow’s or goat’s milk. It has a mild flavor and a dense, stretchy texture. In Jammu and Kashmir, kalari is typically enjoyed as a street snack, flattened and sautéed in its own fat until it develops a crisp golden layer on the outside while remaining creamy, tender, and gooey on the inside. It is often paired with spices and then topped with sauteed veggies.

It is native to Gujarat and is a type of Indian cheese that originated from the Parsi community in India. This one has a soft, delicate texture and a wobbly, almost custard-like consistency. The name "topli" essentially means "basket" in the Gujarati language, and "paneer" means "cheese." As per the website, the baskets were historically used as molds, giving the paneer its distinctive shape and texture. Unlike other types of paneer, topli paneer is made using a coagulant (usually calf intestines or chicken gizzards), with the addition of a sour agent like lemon juice or vinegar. (Image: Instagram/nilouferskitchen)

This variety of Indian cheese belongs to Kalimpong region. It is believed that the first version of this cheese was made by Brother Abraham, who was a parish priest in Sikkim. It has a semi-smooth edible rind, slightly acidic flavor, and a crumbly texture which makes it great for salads or sandwiches with tomatoes and eggs. It is often compared to aged Gouda and is best paired with grapes and cheese biscuits.

This cheese is native to West Bengal and is an Indian semi-soft cheese made from cow’s milk. It originates from the eponymous Portuguese colony in West Bengal. The cheese has a crumbly texture, a strong aroma, and a smokey, salty flavor. The whey and curds are first separated with lemon juice, and the curd is later molded, drained, salted, and smoked. It is believed to be introduced back in time with the arrival of the Portuguese, and nowadays it is usually prepared in the villages of Bishnupur and Tarakeshwar in Kolkata. It is best used for risotto, salads, and pasta preparations. (Image: Instagram/